百晓学者学者目录

李述刚

博士生导师、博导、教授，合肥工业大学

精选作品

期刊论文

2026

Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure–Odor Mechanisms and Flavor Design

Jinpeng Hu, Lulu Ma, Jiaying Huo, Jinyuan Sun, Shugang Li, Hao Wang

Foods

DOI

2026

The “skeleton effect” of Ovomucin precisely regulates the gelation behavior of major egg white proteins: Differentiated thermodynamic driving mechanisms and the roles of key glycopeptide regions

Yanlong Liu, Xin Liu, Chenji Xu, Hui Ouyang, Yuqing Lei, Ying Gao, Jiaying Huo, Lulu Ma, Shijian Dong, Shugang Li

Food Hydrocolloids

DOI

2026

Functionalized architecture of ovomucin is a key “anchor” for the “skeleton effect” of egg white thermal gel: The role of high molecular weight linear structure and high-level glycosylation

Xin Liu, Lina Wang, Yi Yang, Hui Ouyang, Ying Gao, Jiaying Huo, Lulu Ma, Shugang Li

Food Hydrocolloids

DOI

2026

Effects of conformational transformation on foam stability of ovalbumin-naringenin complexes: Molecular interactions and differential mechanisms of air-water interface assembly

Jinghong Li, Minghui Zhao, Sibing Li, Hanyu Li, Shugang Li

Food Hydrocolloids

DOI

2026

Influences of feed compositions on egg yolks in flavor characteristics and differences based on multi-omics analysis

Xinping Chang, Lina Wang, Qin Wang, Sharina Qi, Zhaowei Cui, Shijian Dong, Jijun WU, Ying Gao, Shugang Li

Agricultural Products Processing and Storage

DOI

2026

Dietary modulation on sn-position distribution and its impact on emulsifying and nutritional properties in egg yolk lipids

X. D. Zhang, Xuan Ji, Wenqian Guan, Ying Gao, Sharina Qi, Zhaowei Cui, Shijian Dong, Jijun WU, Shugang Li

Agricultural Products Processing and Storage

DOI

2026

Impact of Tea Polyphenols on the Regulation of Emulsion Stability of Mayonnaise: A Cooperative Effect Stabilization Mechanism Based on Lipid Oxidation Inhibition and Protein Conformational Regulation

Xiaodan Zhang, Zhaohong Bai, Yuqing Lei, Dezhuang Yu, Ying Gao, Shugang Li

Food and Bioprocess Technology

DOI

2026

Comparative effects of hydrophobic cellulose I and Ⅱ nanocrystals on the physicochemical properties of gelatin-based films for oil packaging

Hong He, Xinyu Liu, Jinqiu Wang, Qun Huang, Lei Chen, Hongbo Song, Shugang Li, Fang Geng

Current Research in Food Science

DOI

2025

海藻酸钠/马铃薯淀粉复合水凝胶珠对蛋黄肽铁螯合物胃消化稳定性的影响

向聪，韦帅帅，马璐璐，李述刚，霍嘉颖

《食品科学技术学报》

2025

Development of Calcium Supplements Inspired by Fertilized Egg Hatching: Calcium-Binding Peptides and Peptide-Calcium Chelate Derived From Egg Yolk Protein.

Ziwei Zhang, Lulu Ma, Ying Gao, Fengzhong Wang, Liya Liu, Qun Huang, Fang Geng, Shi-Jian Dong, Shugang Li, Jiaying Huo

Journal of Food Science

DOI

2025

Double-layer active packaging for sustainable fish preservation: polyvinyl alcohol electrospun membranes enhanced by cinnamaldehyde-loaded pickering emulsions

Yingmei Wu, Yuanwen Gong, Damin Lan, Jiyan Yang, Xin Li, Lei Chen, Hui Teng, Shugang Li, Fang Geng, Chao Ai, Peng Luo, Qun Huang

LWT

DOI

2025

Preservative effect of cinnamaldehyde nanoemulsion on snakehead fish

Yuanwen Gong, Yingmei Wu, Xin Li, Lei Chen, Hui Yang, Shugang Li, Fang Geng, Meijuan Yu, Chao Ai, Qun Huang

LWT

DOI

2025

Transparency mechanism of egg white thermal-gels induced by molecular morphology of proteins regulated using appropriate pH

Xiaole Xiang, Bowen Yin, Zixiao Li, Xinhong Lu, Xinhong Lu, Yinqun Wu, Shugang Li

Food Hydrocolloids

DOI

2025

Lysozyme and carvacrol as food-safe antimicrobials synergistically eradicate Salmonella by disrupting TCA cycle and amino acid utilization

Xun Huang, Yingmei Wu, Chengqi Li, Shugang Li, Xin Li, Xin Li, Yu He, Yingqun Wu, Qun Huang, Fang Geng, Xiefei Li, Xiefei Li

LWT

DOI

2025

Bio-inspired targeted screening of calcium-chelating peptides from embryonic egg white combined using separation-purification approach, peptidomics technology and molecular docking

Fu Chen, Yifeng Ding, Wenjie Yan, Fang Geng, Shugang Li, Xiefei Li, Xin Li, Yingmei Wu, Yingqun Wu, Qun Huang, Peng Luo, Yu He

Journal of Future Foods

DOI

2025

Metabolomics unravels the formation pathway of advanced glycation end products in preserved egg yolk mediated by OH− during pickling

Le Chen, Zhuosi Yu, Shiqin Dong, Yiqun Huang, Xiaole Xiang, Yu He, Shugang Li, Lin Ye

Food Chemistry

DOI

2025

Research note: Study on liquid-liquid phase separation of thick and thin egg white

Beibei Wang, Jing Pu, Shugang Li, Shijian Dong, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng

Poultry Science

DOI

2025

Effects of dietary protein-oxidized soybean meal and quercetin on gel properties, microstructure, molecular structure and proteomics of egg white in laying hens

Hengzhi Li, Na Chen, Yun Shao, Chunxiao Wang, Yanmin Zhou, Shugang Li, Shuangjie Zhu

Food Chemistry

DOI

2025

Study on yolk iron transportation in chick embryo eggs based on transcriptomics

Lulu Ma, Zhaowei Cui, Shuaishuai Wei, Jiaying Huo, Shijian Dong, Shugang Li

Poultry Science

DOI

2025

Potential role of ovomucin in the “skeleton effect” of egg white thermal gel: Enhancing the cross-linking degree of egg white protein and the stability of the thermal gel network structure

Xin Liu, Bingxin Yang, Mingyue Lu, Lulu Ma, Jiaying Huo, Fang Geng, Qun Huang, Shijian Dong, Shugang Li

Food Hydrocolloids

DOI

2025

Dynamic changes of lipids and volatiles in pumpkin seed kernels during oxidation: multi‐omics analysis identifies pentanol and hexanal as rancidity markers

Lin Ye, Yanlong Liu, Xiaocong Jiang, Hui Ouyang, Weijian Xu, Ping Wang, Xiongwei Yu, Sihai Gao, Shugang Li

Journal of the Science of Food and Agriculture

DOI

2025

Proteomics revealed regulatory mechanisms of pickling alkalinity on yellow preserved egg white gel properties

Qian Zeng, Bingxin Yang, Dezhuang Yu, Zhendong Ye, Xin Liu, Qin Wang, Jijun Wu, Shijian Dong, Jiaying Huo, Shugang Li

Journal of the Science of Food and Agriculture

DOI

2025

Walnut meal-derived antioxidant peptide YR-10 relieves inflammation and improves D-galactose-induced oxidative damage in mice by inhibiting the JAK/STAT pathway

Hui Ouyang, Xiaolong Liu, Jiaying Huo, Ping Wang, Chaoqun Lu, Ying Gao, Sihai Gao, Shugang Li

Food Science and Human Wellness

DOI

2025

Novel synergistic modulation strategy for egg white protein and pumpkin seed protein gelation: structural characteristics, swallowing functionality, and formation mechanisms

Meng Lü, Jiaying Huo, Xin Liu, Xiongwei Yu, Qinli Fu, Ying Gao, Lulu Ma, Shugang Li

Journal of the Science of Food and Agriculture

DOI

2025

Multi-coupled field processing enhanced thermal stability of egg white protein condensates through hydration effect

Shijun Li, Shijun Li, Gan Hu, Jia Lin, Yuqing Lei, Xin Liu, Ying Jun Gao, Lulu Ma, Jiaying Huo, Jijun Wu, Shijian Dong, Shugang Li, Shugang Li

International Journal of Biological Macromolecules

DOI

2025

Egg white protein-mediated modulation of yogurt gel properties: Physicochemical attributes, structural evolution, and network formation mechanisms

Dezhuang Yu, Xinping Chang, Qian Zeng, Xin Liu, Xiaodan Zhang, Xiangxin Liao, Jijun Wu, Shijian Dong, Shugang Li, Jiaying Huo

International Dairy Journal

DOI

2025

Difference in mechanism of gelatinization and transparency among chicken, pigeon and turtle egg white thermogels

Xiaole Xiang, Zixiao Li, Xinhong Lu, Le Chen, Shiqin Dong, Yu He, Meijuan Yu, Shugang Li

Food Research International

DOI

2025

Preparation and characterization of O/W emulsion stabilized by lysozyme and sugar beet pectin complexes formed by electrostatic self-assembly

Yingmei Wu, Yuanwen Gong, Xin Li, Shugang Li, Fang Geng, Xiefei Li, Qun Huang, Chao Ai, Peng Luo

International Journal of Biological Macromolecules

DOI

2025

Exploring the lipid changes and oxidative degradation mechanisms during walnut kernel storage based on lipidomics

Xiaolong Liu, Peng Wu, Hui Ouyang, Ping Wang, Xiongwei Yu, Tingting Xie, Jiaying Huo, Shugang Li

European Food Research and Technology

DOI

2025

Ultrasound-assisted phosphorylation cantaloupe seed protein isolate-curcumin complexes prepared by pH shift treatment: Structural and functional properties

Jiankang Lu, Ruihua Zhang, Mingyan Ai, Chunlan Zhang, Shuting Li, Ruili Zhang, Weihua Wang, Zhiqiang Zhou, Yiming Jia, Zuoli Zhang, Shugang Li

Current Research in Food Science

DOI

2024

臭氧处理对蛋清粉脱腥效果及改善机制

辛小娟，刘颖，马璐璐，霍嘉颖，高英，董世建，刘丽娅，王凤忠，李述刚

《食品科学》

2024

核桃油风味物质与生物活性关联分析

李述刚，霍嘉颖，周琦，王萍，陆超群，余雄伟

《食品科学技术学报》

2024

Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation

Peiyao Zhao, De-Lin Kou, Runkang Qiu, Shugang Li, Muhammad Awais, Litao Tong, Li-Li Wang, Bei Fan, Feng-Zhong Wang, Liya Liu

Food Hydrocolloids

DOI

2024

Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics

Xiong-Wei Yu, Bin Li, Hui Ouyang, Weijian Xu, Ruru Zhang, Xing Fu, Sihai Gao, Shugang Li

Food Chemistry: X

DOI

2024

Egg yolk peptide‐iron chelate: preparation, conformational structure, chelating mechanism and stability in vitro

Shuai-Shuai Wei, Jiaying Huo, Jia Lin, Ziwei Zhang, Shi-Jian Dong, Lulu Ma, Shugang Li

International Journal of Food Science & Technology

DOI

2024

Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics.

Jiaying Huo, Wu Peng, Hui Ouyang, Xiaolong Liu, Ping Wang, Xiong-Wei Yu, Tingting Xie, Shugang Li

Food Research International

DOI

2024

The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation

Hui Ouyang, Weijian Xu, Wu Peng, Ruru Zhang, Xiong-Wei Yu, Long Jin, Fei-Ran Xu, Shugang Li

Journal of Food Measurement & Characterization

DOI

2024

Screening, identification, and mechanism of novel antioxidant peptides in walnut meal under aerobic stress

Hui Ouyang, Xiaolong Liu, Jiaying Huo, Ping Wang, Tingting Xie, Xiongwei Yu, Shugang Li, Ying Gao

Food Chemistry

DOI

2024

Schiff Base Mediated Food-Derived Peptide Supramolecular Self-Assembly as Curcumin Carriers

Longjiang Tian, Xinran You, Jingbo Liu, Yajuan Li, Shanglin Li, Xuemin Jin, Shugang Li, Fei Pan, Zhipeng Yu, Ting Zhang, Zhiyang Du

Journal of Agricultural and Food Chemistry

DOI

2024

Research note: Changes in chicken egg yolk metabolome during its spray drying and storage

Beibei Wang, Xialei Liu, Shugang Li, Shijian Dong, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng

Poultry Science

DOI

2024

Study on the mechanism of polyphenols regulating the stability of pea isolate protein formed Pickering emulsion based on interfacial effects

Lulu Ma, Xiaofan Yang, Jiaying Huo, Shugang Li

Food Chemistry

DOI

2024

Transparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation

Le Chen, Shiqin Dong, Peng Xu, Zhuosi Yu, Yating He, Yongle Liu, Xiaole Xiang, Qun Huang, Shugang Li, Lin Ye

Food Chemistry

DOI

2024

Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material composition of thermal gels

Xin Liu, Ziwei Zhang, Yujie Chen, Mengzhen Zhong, Yuqing Lei, Jiaying Huo, Lulu Ma, Shugang Li

Food Chemistry

DOI

2024

Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms

Pan Li, Wei‐Jian Xu, Ying Gao, Hui Ouyang, Xiaolong Liu, Ping Wang, Xiongwei Yu, Tingting Xie, Shugang Li

Food Chemistry

DOI

2024

Research note: Preparation and stability of egg white fluidic gel induced by ultrasonic pretreatment

Jian Hu, Gan Hu, Beibei Wang, Xin Liu, Shugang Li, Jinqiu Wang, Fang Geng

Poultry Science

DOI

2024

Structural identification and immunomodulatory effects of chicken egg white glycopeptides

Hong He, Jinghui Wang, Jinghui Wang, Pushuang Gong, Yu Xiao, Shugang Li, Jinqiu Wang, Jinqiu Wang, Fang Geng

LWT

DOI

2024

Integrated landscape of chicken egg chalaza proteomics

Jing Pu, Jian Hu, Jing Xiao, Shugang Li, Beibei Wang, Jinqiu Wang, Fang Geng

Poultry Science

DOI

2024

A study to reveal the synergistic bacteriostatic potential of egg white lysozyme with carvacrol at the molecular level

Xun Huang, Xiefei Li, Shugang Li, Yifeng Ding, Xin Li, Yujie Huang, Qun Huang, Fang Geng, Yingmei Wu

International Journal of Biological Macromolecules

DOI

2024

Study on the effect and mechanism of ultrasonic-assisted enzymolysis on antioxidant peptide activity in walnuts

Jiaying Huo, Zhaowei Cui, Ruru Zhang, Hui Ouyang, Xiaolong Liu, Ping Wang, Xiongwei Yu, Tingting Xie, Sihai Gao, Shugang Li

Ultrasonics Sonochemistry

DOI

2024

Effects of eggshell powder emulsion gel on the oxidative stability and sustained-release effect of lavender essential oil

Yuqing Lei, Jiao Han, Yanlong Liu, Ying Gao, Jiaying Huo, Shijian Dong, Shugang Li

International Journal of Biological Macromolecules

DOI

2024

Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure

Pei Zhang, Lan Liu, Qun Huang, Shugang Li, Fang Geng, Hongbo Song, Fengping An, Xin Li, Yingmei Wu

Ultrasonics Sonochemistry

DOI

2024

The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound

Xiaole Xiang, Shiqin Dong, Le Chen, Yongle Liu, Yingqun Wu, Meijuan Yu, Gan Hu, Shugang Li, Lin Ye

Food Research International

DOI

2024

Sustained-release effect of eggshell powder microcapsules on lavender essential oil

Ziwei Zhang, Yanlong Liu, Ying Gao, Jiaying Huo, Shijian Dong, Liya Liu, Shugang Li

Journal of Food Engineering

DOI

2024

Quantitative metabolomic analysis of yolk granules from different poultry eggs

Yuqi Zhang, Yunxiao Xie, Xinping Chang, Shugang Li, Qun Huang, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng

Microchemical Journal

DOI

2024

Effects of conjugation of egg lysozyme to theaflavins on their structure and function

Yuanqiao Li, Qinhong Li, Mohan Li, Fang Geng, Qingling Wang, Na Gan, Shugang Li, Di Wu

Journal of Molecular Liquids

DOI

2024

Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder

Yujie Chen, Lulu Ma, Ying Liu, Jiaying Huo, Ying Gao, Shijian Dong, Shugang Li

Journal of the Science of Food and Agriculture

DOI

2024

Applied Research Note: Proteomic analysis reveals potential immunomodulatory effects of egg white glycopeptides on macrophages

Hong He, Jinghui Wang, Lulu Ma, Shugang Li, Jinqiu Wang, Fang Geng

The Journal of Applied Poultry Research

DOI

2024

Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis

Gan Hu, Bingye Zhao, Lulu Ma, Xuan Yao, Shugang Li, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng

International Journal of Biological Macromolecules

DOI

2024

Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling

Xiaole Xiang, Le Chen, Shiqin Dong, Zixiao Li, Yongle Liu, Yongle Liu, Shugang Li, Lin Ye

Food Research International

DOI

2023

Influence of soy protein isolate on the gel properties of walnut protein isolate-κ-carrageenan treated with NaCl

Yu-Qing Lei, Lulu Ma, Hui Ouyang, Wu Peng, Feiran Xu, Ping Wang, Long Jin, Shugang Li

Journal of Future Foods

DOI

2023

皮蛋腌制液循环利用工艺与设备研究进展

陈孝雄，马美湖，马璐璐，胡敢，吴燕，李述刚

《中国家禽》

2023

我国禽蛋加工研究现状、问题及趋势

郑东磊，霍嘉颖，李述刚，刘鑫，雷雨晴

《中国禽业导刊》

2023

基于HS-SPME-GC-O-MS和E-nose解析不同热加工方式下西瓜籽特征性香气差异

张茹茹，余雄伟，欧阳辉，彭武，徐玮键，付琴利，李述刚

《食品与机械》

2023

Pickering乳液法制备PPI-TA-MD微胶囊及其对南瓜籽油氧化稳定性的影响

庄虎，杨晓钒，刘兴乐，雷雨晴，李述刚

《食品与机械》

2023

Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl

Xiao-Le Xiang, Le Chen, Shi-Liang Dong, Fa-Xiang Wang, Xiang-Hong Li, Yi-Qun Huang, Yongle Liu, Qun Huang, Shugang Li, Lin Ye

Food Chemistry

DOI

2023

Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review.

Chao-Ting Wen, Zhiyi Zhang, Liyan Cao, Guo-Yan Liu, Li Liang, Xiao-Fang Liu, Ji-Xian Zhang, You-Dong Li, Xinquan Yang, Shugang Li, Jiaoyan Ren, Xin Xu

Journal of Agricultural and Food Chemistry

DOI

2023

Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement

Yuan-Yuan Liu, Keshan Wang, Haonan Zheng, Mei-Hu Ma, Shugang Li, Lulu Ma

Food Hydrocolloids

DOI

2023

Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

Y. Liu, Xin Liu, Ying Gao, Shijian Dong, Xiao-Le Xiang, Lulu Ma, Shugang Li

European Food Research and Technology

DOI

2023

Exploring the influence of ultrasound on the antibacterial emulsification stability of lysozyme-oregano essential oil

Mengzhen Zhong, Lulu Ma, Xin Liu, Y. Liu, Shuaishuai Wei, Ying Gao, Zhan Wang, Shang Chu, Shijian Dong, Yuping Yang, Sihai Gao, Shugang Li

Ultrasonics sonochemistry

DOI

2023

Quantitative proteomic analysis of chicken egg white and its components.

Jing Pu, Bingye Zhao, Xin Liu, Shugang Li, Bei-Bei Wang, Di Wu, Jin-Qiu Wang, Fang Geng

Food Research International

DOI

2023

Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure

Yanlong Liu, Yu-Qing Lei, Xu Kang, Hui Ouyang, Xiuting Li, Xiong-Wei Yu, Qianhui Gu, Shugang Li

Gels

DOI

2023

Effect of preserved eggs on the health of SD rats, and anti‐tumor action of HT‐29 cells

Yan Wu, Chang-Yi Mao, Gan Hu, Lulu Ma, Shugang Li, Mei-Hu Ma

Food Science & Nutrition

DOI

2023

Enhancement of liposomal properties of thyme essential oil using lysozyme modification: Physicochemical, storage, and antibacterial properties

Dian Zhou, Mohan Li, Qinhong Li, Fang Geng, Shugang Li, Di Wu

Food Chemistry X

DOI

2023

Revealing the Potential of Theaflavin to Reduce Egg Allergenicity at the Molecular Level: A Study of the Binding Affinity of Theaflavin to Egg White Lysozyme

Yuanqiao Li, Mohan Li, Qinhong Li, Fang Geng, Qingling Wang, Na Gan, Shugang Li, Di Wu

Food and Bioprocess Technology

DOI

2023

Comprehensive analysis of Pigeon egg proteins: Composition, function, and health significance

Gan Hu, Chenrui Yang, Hong He, Shugang Li, Xiaole Xiang, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng

Journal of Food Composition and Analysis

DOI

2023

Chicken egg white precipitates induced by water dilution

Bingye Zhao, Jing Pu, Gan Hu, Xin Liu, Shugang Li, Jinqiu Wang, Fang Geng

International Journal of Biological Macromolecules

DOI

2023

Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment

Xiaolin Wang, Gan Hu, Xuemei Wang, Lulu Ma, Shugang Li, Jinqiu Wang, Fang Geng

International Journal of Biological Macromolecules

DOI

2022

超声辅助磷酸化修饰对卵转铁蛋白理化及乳化特性影响的研究

庄虎，张珊，杨俊鹏，王昊，李秀婷，张楠，李述刚

《食品科技》

2022

空气油炸与微波处理对南瓜籽品质的影响

张贵会，欧阳辉，黄榆，余雄伟，李述刚

《食品与机械》

2022

Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties

Gan Hu, Jie-Min Zhang, Qi Wang, Mei-Hu Ma, Lulu Ma, Shugang Li

Foods

DOI

2022

Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

Wu Peng, Hui Ouyang, Feiran Xu, Shugang Li, Qi Zhou, Xiong-Wei Yu, Long Jin

International Journal of Food Science & Technology

DOI

2022

Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell Protein stabilized oil‐in‐water emulsion

Shuya Wang, Bin Zhou, Xinquan Yang, Liqiong Niu, Shugang Li

International Journal of Food Science & Technology

DOI

2022

Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting.

Xu-Yue Wang, Xiao-Le Xiang, Shuaishuai Wei, Shugang Li

Food Chemistry

DOI

2022

Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment.

Gan Hu, Xin-Yue Huang, Jia-Xuan Ma, Lulu Ma, Mei-Hu Ma, Shugang Li

Food Research International

DOI

2022

Formation mechanism of high-viscosity gelatinous egg white among "Fenghuang Egg": Phenomenon, structure, and substance composition.

Xin Liu, Lulu Ma, Mengzhen Zhong, Shuaishuai Wei, Y. Liu, Shijian Dong, Shugang Li

International Journal of Biological Macromolecules

DOI

2022

Effects of ultrasound-assisted glycosylation on the interface and foaming characteristics of ovotransferrin

Shugang Li, Shanahan Zhang, Y. Liu, Xing-Zheng Fu, Xiao-Le Xiang, Sihai Gao

Ultrasonics sonochemistry

DOI

2022

Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion

Jing-Yun Zhao, Xiaohan Guo, Ze Chen, Yalei Dai, Hong-Shan Liang, Qian-Chun Deng, Shugang Li, Bin Zhou

Food Science and Human Wellness

DOI

2022

Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein

Shuya Wang, Liqiong Niu, Bin Zhou, Yao Peng, Xinquan Yang, Yingbin Shen, Shugang Li

Frontiers in Nutrition

DOI

2022

Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability

Shuaishuai Wei, Ying Gao, Lulu Ma, Zhan Wang, Xin Liu, Y. Liu, Mengzhen Zhong, Shijian Dong, Shugang Li

Gels

DOI

2022

Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels

Yu-Qing Lei, H. Ouyang, Wu Peng, Xiong-Wei Yu, Long Jin, Shugang Li

Gels

DOI

2021

酶解处理对扁桃仁蛋白质起泡特性影响及其应用研究

杨晓钒，王炜清，李秀婷，余雄伟，付琴利，刘伟，李述刚

《食品科学技术学报》

2021

新冠疫情防控常态化背景下中国禽蛋产业发展的问题及对策

刘颖，李述刚，李秀婷，马美湖，董世建，高英

《食品与机械》

DOI

2021

贮藏条件对核桃仁蛋白质品质的影响

彭武，王炜清，王萍，余雄伟，付琴利，李述刚

《食品与机械》

2021

Development of zein/soluble soybean polysaccharide nanoparticle-stabilized Pickering emulsions.

Jin Gao, Hong-Shan Liang, Shugang Li, Bin Zhou

Journal of Food Science

DOI

2021

Ovomucin may be the key protein involved in the early formation of egg-white thermal gel.

Jin-Qiu Wang, Xin Liu, Shugang Li, Hongliang Ye, Weichuan Luo, Qun Huang, F. Geng

Food Chemistry

DOI

2021

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Xu-Yue Wang, Yu Huang, Bin Zhou, Weijian Xu, Xiao-Le Xiang, Qun Huang, Shugang Li

Ultrasonics sonochemistry

DOI

2021

Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein

Shuya Wang, Bin Zhou, Yi-Luan Shen, Yu-Lin Wang, Yao Peng, Liqiong Niu, Xinquan Yang, Shugang Li

Ultrasonics sonochemistry

DOI

2021

Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil

Shugang Li, Kang-Ping Wang, Qun-Zhan Huang, F. Geng

DOI

2021

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Yu Huang, Xiao-Le Xiang, Xiaoying Luo, Xiuting Li, Xiong-Wei Yu, Shugang Li

Ultrasonics sonochemistry

DOI

2021

Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol.

Yu-Qing Lei, Sihai Gao, Xiao-Le Xiang, Xiuting Li, Xiong-Wei Yu, Shugang Li

International Journal of Biological Macromolecules

DOI

2021

Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk

Wenjie Liu, Xiaolong Li, Shugang Li, Baocai Xu, Bao Zhang

Food Chemistry

DOI

2020

卵白蛋白-菊糖-茶多酚微胶囊对石榴籽油稳定性的影响

雷雨晴，王康平，余雄伟，付琴利，刘伟，李述刚

《食品科学》

2020

基于QuEChERS方法的鸭蛋兽药残留快速检测方法的构建

张珊，李述刚，黄小波，韩玲钰，周彬，褚上

《食品工业》

2020

贮藏条件对扁桃仁分离蛋白理化特性及消化特性的影响

王炜清，李秀婷，周彬，李述刚

《食品与机械》

DOI

2020

籽瓜皮果卷配方及护色工艺优化研究

梁娇，吴雨莲，李述刚，王萍

《塔里木大学学报》

2020

鸡蛋卵转铁蛋白螯合铁及其对大鼠贫血模型的影响

付星，李述刚，黄茜，袁小军，胡明烨，马美湖

《中国食品学报》

DOI

2020

Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties.

Xin Liu, Jin-Qiu Wang, Li-Li Liu, Lei Cheng, Qun Huang, Di Wu, Lian-Xin Peng, Xiaodong Shi, Shugang Li, F. Geng

Food Chemistry

DOI

2020

Integrated proteomic, phosphoproteomic and N-glycoproteomic analyses of chicken eggshell matrix.

Ran Yang, F. Geng, Xiang Huang, N. Qiu, Shugang Li, Hui Teng, Lei Chen, Hong-Bo Song, Qun Huang

Food Chemistry

DOI

2020

Omics analysis of holoproteins and modified proteins of quail egg.

Lan Liu, Ran Yang, Xin Luo, Kai Dong, Xiang Huang, Hong-Bo Song, Hui Gao, Shugang Li, Qun Huang

Food Chemistry

DOI

2020

An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification.

S. Ji, D. Ahn, Yun-Long Zhao, Kai Li, Shugang Li, Xi Huang

Food Chemistry

DOI

2020

Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability

Bing Hu, Kang-Ping Wang, Lingyu Han, Bin Zhou, Jixin Yang, Shugang Li

Food Hydrocolloids

DOI

2020

Physicochemical and structural characteristics of nano eggshell calcium prepared by wet ball milling

Xiang Huang, Kai Dong, Lan Liu, Xin Luo, Ran Yang, Hong-Bo Song, Shugang Li, Qun Huang

LWT

DOI

2020

Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning

Dan-Dan Zhao, Shugang Li, Xue Han, Chu-Chu Li, Yuan-Ying Ni, J. Hao

DOI

2020

Effects of irradiation treatment on protein structure and digestion characteristics of seed-watermelon (Citrullus lanatus var.) kernel protein

Zhi-Hao Li, Shang Chu, Ping Wang, Sihai Gao, Shugang Li, Xiong-Wei Yu

Food Science and Biotechnology

DOI

2020

Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging

Xiang Huang, Xin Luo, Lan Liu, Kai Dong, Ran Yang, Chaohui Lin, Hong-Bo Song, Shugang Li, Qun Huang

DOI

2020

Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus var) kernels protein isolates

Shugang Li, Zhihao Li, Xiuting Li, Ping Wang, Xiong-Wei Yu, Qin-Li Fu, Sihai Gao

DOI

2020

A puzzle piece of protein N-glycosylation in chicken egg: N-glycoproteome of chicken egg vitelline membrane

Jing Xiao, Jin-Qiu Wang, Lei Cheng, Sihai Gao, Shugang Li, N. Qiu, Han-Mei Li, Lian-Xin Peng, F. Geng

International Journal of Biological Macromolecules

DOI

2019

丙烯醛对籽瓜种仁蛋白质结构及凝胶特性影响研究

冯程，Manonose Tariro Upenyu，李志豪，王萍，余雄伟，付琴利，李述刚

《食品科技》

DOI

2019

丙二醛氧化对籽瓜种仁蛋白质结构及功能特性的影响

高瑾，Manonose Tariro-upenyu，李志豪，王萍，余雄伟，李述刚

《食品与机械》

DOI

2019

Large‐scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation

F. Geng, Yunxiao Xie, Jin-Qiu Wang, Shugang Li, Yong-Guo Jin, Mei-Hu Ma

Poultry Science

DOI

2019

Hydroxyl radical‐induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin

Shugang Li, Yang Huang, Feng-Ping An, Qun Huang, F. Geng, Mei-Hu Ma

Poultry Science

DOI

2019

Antioxidant Pickering emulsions stabilised by zein/tannic acid colloidal particles with low concentration

Bin Zhou, Sihai Gao, Xiuting Li, Hong-Shan Liang, Shugang Li

International Journal of Food Science & Technology

DOI

2019

Comparative Quantitative Phosphoproteomic Analysis of the Chicken Egg during Incubation Based on Tandem Mass Tag Labeling.

Haohao Sun, N. Qiu, R. Keast, Hong Wang, Bin Li, Qun Huang, Shugang Li

Journal of Agricultural and Food Chemistry

DOI

2019

Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development.

Yaqi Meng, Haohao Sun, N. Qiu, F. Geng, Fangli Zhu, Shugang Li, Yin-Qiang Huo

Journal of food biochemistry

DOI

2019

Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin

Wei Li, Shugang Li, Yong Hu, Meng-Zhou Zhou, Chao Wang, Dong-Shen Li, Deyuan Li

Food Science and Human Wellness

DOI

2019

The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method

Z. Qi, Jia Xiao, L. Ye, Chu-Yun Wan, Zheng Chang, Shugang Li, Fenghong Huang

Food Science & Nutrition

DOI

2019

Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas

Hu Zhuang, Shang Chu, Ping Wang, Bin Zhou, Lingyu Han, Xiong-Wei Yu, Qin-Li Fu, Shugang Li

Molecules

DOI

2018

Effect of hydroxyl radical‐induced oxidation on the structure and heat‐induced gel properties of ovalbumin

F. Geng, Yang Huang, Qun-Zhan Huang, Dan He, Shugang Li, Mei-Hu Ma

DOI

2018

Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate

Zhi-Hao Li, Bin Zhou, Xiu-Ting Li, Shugang Li

Food Science and Biotechnology

DOI

2018

Specific binding of trivalent metal ions to λ-carrageenan.

Yiping Cao, Shugang Li, Ya-Peng Fang, K. Nishinari, G. O. Phillips, A. Lerbret, A. Assifaoui

International Journal of Biological Macromolecules

DOI

2018

Molecular and structural properties of three major protein components from almond kernel

Shugang Li, Shang Chu, Jian-Kang Lu, Ping Wang, Mei-Hu Ma

DOI

2017

不同产地石榴营养成分差异研究

王萍，梁娇，李述刚

《食品工业》

2016

新疆莎车1号扁桃仁4种蛋白组分功能特性研究

王东爽，陆健康，李述刚

《食品科技》

DOI

2016

新疆石榴皮中抑菌物质的分离纯化及成分初探

李述刚，郑晓娟，王萍，许倩，熊素英

《食品工业》

2016

基于因子分析研究保湿制干对阿克苏地区骏枣品质影响

王萍，杨保求，李述刚，李传峰，向延菊

《食品科技》

2016

变温加湿制干对南疆地区骏枣干燥特性及品质影响研究

王萍，陈垚，李述刚，李传峰，杨保求

《食品科技》

2016

Conformational Transition of Polyelectrolyte As Influenced by Electrostatic Complexation with Protein.

Yiping Cao, Shugang Li, Ya-Peng Fang, K. Nishinari, G. O. Phillips

Biomacromolecules

DOI

2016

アーモンド核(Prunus dulcis)のプロテオーム解析【Powered by NICT】

Shugang Li, F. Geng, Ping Wang, Jian-Shan Lu, Mei-Hu Ma

2016

Proteome analysis of the almond kernel (Prunus dulcis).

Shugang Li, F. Geng, Ping Wang, Jian-Shan Lu, Mei-Hu Ma

The Journal of the Science of Food and Agriculture

DOI

2015

基于半固态发酵的红枣白兰地产品研制

张烨，孙盼盼，许倩，王萍，舒继平，李述刚

《食品工业》

2015

南疆四个主栽红枣果实品质特性研究

王萍，贺娜，李慧丽，李述刚

《食品工业》

2015

2015年度国家自然科学基金食品科学学科项目申请和资助情况分析

刘源，李学鹏，李述刚，杜生明

《食品科学》

2015

南疆阿图什市两种干制无花果品质分析

王萍，李述刚，陆健康，艾尼瓦·米吉提

《农产品加工》

2015

热风干制对阿克苏地区灰枣不同部位品质稳定性影响研究

王萍，杨保求，向延菊，李述刚

《食品科技》

DOI

2015

Optimizing preparation conditions for Angiotensin-I-converting enzyme inhibitory peptides derived from enzymatic hydrolysates of ovalbumin

Qun Huang, Shugang Li, Hui Teng, Yong-Guo Jin, Mei-Hu Ma, Hong-Bo Song

Food Science and Biotechnology

DOI

2015

Influence of different defatted treatments on functional properties of Xinjiang Shache No. 1 almond kernel protein.

Shugang Li, Jian-Kang Lu, Ping Wang, F. Geng, Mei-Hu Ma

2014

低糖红枣花生复合果酱的研制

陆健康，李述刚，艾明艳

《食品工业》

2014

基于液态发酵的红枣果醋工艺研究

任少东，许倩，杨新位，于军，李述刚

《食品工业》

2014

新疆红枣资源开发与利用

李述刚

《食品研究与开发》

2014

南疆灰枣果皮蜡质成分初探

李述刚，白露，陆健康，许倩

《食品研究与开发》

2013

新疆阿拉尔市某红枣干制企业原料骏枣品质分析

张伟钦，李述刚，陆健康，王平

《食品工业》

2013

南疆灰枣干制护色促干技术研究

许倩，李述刚，裴强，陆健康

《食品工业》

2013

保湿技术在南疆灰枣干制中的应用研究

许倩，王文华，温亚妮，徐勇，李述刚

《食品工业》

2013

新疆红枣中膨大剂吡效隆与赤霉酸提取条件的优化

王伟华，韩占江，孟庆艳，李述刚，郭燕

《食品科技》

DOI

2012

危害分析与关键控制点在红枣干制企业中的应用

张伟钦，李述刚，陆健康

《食品工业》

2012

OHAA涂膜保鲜冬枣

李述刚，侯旭杰，王转生，许倩，于军

《食品工业》

2012

1-MCP·OHAA在小白杏贮藏保鲜中的应用研究

于军，侯旭杰，李海纬，许倩，李述刚

《食品工业》

2011

OHAA涂膜保鲜剂在小白杏贮藏保鲜中的应用研究

于军，马美湖，侯旭杰，刘华英，查春节，李述刚

《食品科技》

2011

OHAA涂膜保鲜剂对鸡蛋保鲜效果研究

李述刚，刘莉如，张锐利，付星，马美湖

《食品研究与开发》

2011

OHAA在圆脆鲜枣涂膜保鲜中的应用研究

于军，高翔，侯旭杰，李述刚

《食品工业科技》

2007

发酵型巴旦杏、花生复合酸乳冰淇淋的研制

李述刚，侯旭杰，张娜，杨保求

《食品科学》

2007

小白杏多酚化合物的提取及对油脂抗氧化性研究

熊素英，杨保求，李述刚

《食品科技》

Phase transition mechanism of thermotropic-condensation protein gels induced by the concentration of lysozyme

Zi-Xiao Li, Bowen Yin, Yang-Ming Xu, Qun Huang, Hui-Wen Zhan, Xiao-Le Xiang, Shugang Li

Food Hydrocolloids

DOI

预印本

2025

Dual-Layer Active Packaging Material Based on Polyvinyl Alcohol Electrospun Nanofibres and Pickering Emulsion for Fish Fillet Preservation: Improved Stability of Active Ingredients

Yingmei Wu, Yuanwen Gong, Damin Lan, Jiyan Yang, Zhongyang Ren, LEI CHEN, Hui Teng, Shugang Li, Fang Geng, Chao Ai, Peng Luo, Qun Huang

SSRN Electronic Journal

DOI

2025

Construction of chitosan-based active films via cellulose nanocrystal-supported delivery of carvacrol-lysozyme complexes for improved food preservation

Xun Huang, Qun Huang, Xin Li, Yuanyuan Liu, Wenjie Yan, Chengqi Li, Shugang Li, Guofeng Jin, Yingmei Wu, Yingqun Wu, Peng Luo, Fang Geng

SSRN Electronic Journal

DOI

研究方向

健康食品与配料创新食品活性物质开发和休闲食品创制与产业化长期致力于农产品加工技术与营养功能领域研究聚焦蛋品加工与质量控制

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